Bavarian-Mediterranean leek cream soup

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 onion(s), sliced ​​into rings
• 10 g margarine
• 2 garlic cloves
• 2 stalk(s) leeks
• 2 pinches of flour
• 1 shot of white wine
• ¾ liter vegetable broth
• 100 g feta cheese
• 1 egg(s), replaceable with 3 tbsp sour cream or soy milk
• 10 g margarine
• 70 g semolina
• 1 pinch of nutmeg
• Salt
• ½ liter vegetable broth, boiling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with feta and semolina dumplings

For the soup, fry the onion rings in olive oil. Add the margarine and press in the garlic cloves. Finely chop the leek and fry briefly. Sprinkle with flour and stir vigorously. Deglaze with white wine and pour in the vegetable stock. Bring to a boil and simmer for 5 minutes. Purée with a hand blender. Finely chop the feta and melt it in the soup. Meanwhile, for the dumplings, mix the egg, margarine, semolina, and a pinch each of nutmeg and salt. Scoop out dumplings with a teaspoon, add them to the boiling vegetable stock, and let them simmer. Ladle the finished semolina dumplings into the leek cream soup.